Quinoa crunchies recipe

Click to rate
(55 ratings)
Sending your rating
  • Gluten-free
  • Healthy
  • Low-fat
makes: 20
Skill: easy
Prep: 25 min
Cooking: 15 min

Nutrition per portion

Calories 118 kCal 6%
Fat 4.5g 6%
  -  Saturates 1.5g 8%
  • We earn a commission for products purchased through some links in this article.
  • A great healthy tea-time treat. These cookies are made with quinoa which makes them extra crunchy. Quick and easy to make, the mixture can be made in advance and frozen.


    • 60g (2oz) quinoa
    • 60g (2oz) cornflour
    • 100g (3½oz) rice flour
    • 125g (4oz) light muscovado sugar
    • ¾ level tsp gluten-free baking powder
    • ½ level tsp bicarbonate of soda
    • Pinch of salt
    • ½-1 level tsp ground cinnamon
    • 75ml (2½fl oz) olive oil
    • 1-2 tsp vanilla extract
    • 4 tsp runny honey
    • 1 large egg
    • 60g (2oz) white chocolate chips
    • 60g (2oz) plain or milk chocolate chips
    • 2 baking trays, lined with Bakewell paper


    • Mix the quinoa, cornflour, rice flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon in a bowl.

    • Measure the oil in a jug and whisk in the vanilla extract, honey, egg and 4 tsp water. Pour into the dry ingredients and mix well. The mixture will be a bit sticky. Chill for 30 mins.

    • Set the oven to 180°C/Gas Mark 4.

    • Put 6 tbs quantities of the mixture, well-spaced, on each baking tray. Place chocolate chips on top.

    • Bake for 15 mins until golden.

    • Leave to cool and firm on the tray for a few mins. Carry on making more. Store in an airtight container for up to 1 week.

    Top tip for making Quinoa crunchies

    Quinoa is a high-protein,gluten- and cholesterol-free seed. You may be morefamiliar with rehydrating it, like couscous, to serve as a savoury accompaniment, butwe found that when baked, it gives a nutty, crunchy texture to these cookies.

    Click to rate
    (55 ratings)
    Sending your rating

    Related Recipes